Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
Journal article, 2014
Gluten
Starch
Spaghetti
Salt
MRI
Real-time
Author
Diana Bernin
University of Gothenburg
Thomas Steglich
SuMo Biomaterials
Chalmers, Chemical and Biological Engineering
Magnus Röding
SuMo Biomaterials
Chalmers, Mathematical Sciences, Mathematical Statistics
University of Gothenburg
Annelie Moldin
Lantmännen Cerealia
D. Topgaard
Lund University
Maud Langton
Swedish University of Agricultural Sciences (SLU)
Food Research International
0963-9969 (ISSN) 18737145 (eISSN)
Vol. 66 132-139Subject Categories
Industrial Biotechnology
Food Science
DOI
10.1016/j.foodres.2014.09.007